Name: Gingered Beef Jerky
Ingredients: 1/2 c Soy sauce -- marinade; 1/4 c White vinegar -- marinade; 1 tb Minced ginger -- marinade; 6 ds Tabasco sauce -- marinade; 2 tb Sugar -- marinade; 1 ts Ground cumin -- rub; 1 ts Chili powder -- rub; 1 ts Salt -- rub; 2 tb Cracked black pepper -- rub; pn Cinamon -- rub; 1 Pd; Against grain; 1 ts Garlic minced -- marinade; Lean top round -- cut

CATEGORY	CUISINE	TAG	YIELD
Grains	Chinese	Chinese, Ethnic	1	Servings

INGREDIENTS

1/2	c	Soy sauce — marinade
1/4	c	White vinegar — marinade
1	tb	Minced ginger — marinade
6	ds	Tabasco sauce — marinade
2	tb	Sugar — marinade
1	ts	Ground cumin — rub
1	ts	Chili powder — rub
1	ts	Salt — rub
2	tb	Cracked black pepper — rub
	pn	Cinamon — rub
1		Pd
		Against grain
1	ts	Garlic minced — marinade
		Lean top round — cut

INSTRUCTIONS

Cut top round into very thin (1/8) slices.  Place the slices of top round
in a baking pan. Combine marinade ingredients and pour over the beef
strips; making sure all the strips are covered with liquid. Refrigerate and
let marinade for 10-12 hours. Remove the beef strips and discard the
liquid.  Lay the strips on a wire rack, placing a cookie sheet underneath
the rack.  In a small bowl, combine all the spice rub ingredients and mix
well.  Sprinkle the beef strips with the rub. Place the rack in the oven at
160 degrees for 8 hours. Allow to cool to room temp. then bend it- it
should break, not bend. Store in refrigerator. You can use a dehydrator,
just follow
instructions for drying beef in
your instruction manual.
Recipe By     : Big Flavors of the Hot Sun
From: Stephanie Da Silva
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”